Sticky chipotle tofu tacos
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Sticky spicy tofu makes a killer filling for speedy weeknight tacos. Whack the tofu in the airfryer for 10 minutes and you can whip up everything else while it cooks.
For this recipe you will need a blender or food processor.
By Rhian Melvin
Ingredients
For the taco filling
- 300g/10½oz extra firm tofu, drained, dried and torn into 1½–2cm/½–¾in chunks
- 2 tbsp chipotle paste
- 2 tbsp maple syrup or agave
- 2 tbsp tamari or light soy sauce
- ½ lime, juice only
For the slaw
- handful fresh coriander
- 10g pickled sliced jalapeños, plus 2 tbsp jalapeño juice from the jar
- 2 tbsp tahini
- ¼ white cabbage, shredded
To serve
- 6 small corn tortillas, warmed
- pink pickled onions (optional)
- chopped fresh coriander
- lime wedges, for squeezing
Method
Preheat an air fryer to 200C. Air fry the tofu chunks for 10–12 minutes, turning halfway, or until golden and crisp.
Meanwhile, make the slaw. Put the coriander, jalapeños, jalapeño juice and tahini in a blender or food processor and blend until smooth. Transfer to a bowl and add the cabbage. Mix until combined and set aside.
When the tofu is almost done, place a frying pan over a medium-high heat.
Mix the chipotle paste, maple syrup, tamari (or soy sauce) and lime juice in a bowl.
Once the frying pan is hot, transfer the crisp tofu to the pan and pour in the chipotle sauce mixture. It should sizzle and begin to thicken almost immediately. Cook, stirring and tossing until the tofu is coated in a sticky glaze.
To serve, top the warm tortillas with the slaw and then the tofu mixture. Sprinkle over the pickled onion, if using, and coriander. Drizzle with an extra squeeze of lime and serve.
